Bartender

Company: Khan Chacha

Location: Connaught Place (CP), New Delhi

Department: Food & Beverage / Bar

Designation: Bartender

Reporting To: Restaurant Manager / Bar Manager

Job Purpose

• To efficiently manage bar operations, prepare and serve beverages as per company standards, maintain hygiene and cleanliness, and ensure excellent guest service while following all applicable safety and operational guidelines.

Key Responsibilities

1. Bar Operations

• Prepare and serve alcoholic and non-alcoholic beverages as per standard recipes.
• Maintain consistency in taste, presentation, portion control, and quality.
• Ensure the bar counter is properly stocked and operational before, during, and after service.
• Handle glassware, bar equipment, and other service items carefully.

1. Guest Service

• Welcome guests and provide prompt, courteous, and professional service.
• Understand guest preferences and provide suitable beverage recommendations.
• Handle guest queries and complaints professionally and escalate issues to the Restaurant Manager when required.

1. Inventory & Stock Control

• Maintain proper control of beverages, mixers, garnishes, and bar supplies.
• Monitor stock levels and inform the manager about shortages or requirements.
• Follow proper FIFO and storage practices.
• Minimize wastage, breakage, spillage, and unauthorized consumption.
• Assist with daily stock counting and reconciliation.

1. Hygiene & Cleanliness

• Maintain cleanliness and hygiene of the bar counter, equipment, storage area, and glassware.
• Follow food safety, personal hygiene, and sanitation standards.
• Ensure all bar equipment is cleaned and stored properly after use.

1. Cash & Billing

• Follow company billing and POS procedures accurately.
• Ensure all beverages are properly billed before serving.
• Handle cash/card transactions as assigned and maintain billing accuracy.

1. Compliance & Safety

• Strictly follow company SOPs and applicable laws relating to alcohol service.
• Do not serve alcohol to underage, intoxicated, or otherwise restricted guests.
• Follow responsible alcohol service practices.
• Report any operational, safety, or security concerns immediately to the reporting manager.

1. Team Coordination

• Coordinate effectively with the Restaurant Manager, Captains, Stewards, Kitchen, and service team.
• Support the team during peak hours and special events.
• Maintain professional behaviour and teamwork at all times.

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